7th October 2013
I’ve seen a few stripy cakes around recently, and after treating myself to a bargain bundt tin this week (£1.99 from Home Bargains!!!) I decided I needed to use it, instead of putting it in the cupboard and not using it for months. Not that I EVER do that with new equipment. NEVER. *ahem*
So here’s the recipe for the stripy vanilla and chocolate bundt cake!
What you need:
280g butter or baking margarine
280g caster sugar
280g self raising flour
2 tsp vanilla extract
2 tbsp. cocoa powder
100ml double cream
200g milk chocolate (I used Cadbury’s Dairy Milk for this recipe)
What to do:
1. Cream the butter/baking margarine and sugar together.
2. Add the eggs one at a time beating thoroughly.
3. Add the vanilla extract and the self raising flour and beat again until thoroughly combined.
4. Take half the mixture and put it in another bowl.
5. Add the cocoa powder to the remaining half and beat until it has mixed fully.
6. Grease the bundt tin. I used Wilton Cake Release, and can’t recommend it highly enough.
7. Add a dollop of the vanilla mixture to the tin.
8. On top of the vanilla mixture, add a dollop of chocolate mixture.
9. Next add another dollop of vanilla, on top of the mixture already in the tin. The mixture will start to spread.
10. And then another dollop of chocolate. Keep adding alternate dollops of mixture until you have used all the mixtures in both bowls. If it doesn’t spread as well as you need it too, just shake the tin a bit and encourage the mixture to spread round to the other side of the tin.
11. This is what it will look like when you have finished adding the mixtures.
12. Bake for around 30 minutes at 160 degrees. Check around 25 minutes- your oven may bake differently to mine.
13. Leave it to cool for about 20 minutes in the tin, then turn it out onto a wire wrack to cool fully. (How fab does that look?!)
14. Once the cake is cool, chop the chocolate into small pieces and put it all in the bowl, and heat the cream until it just reaches boiling point, and pour the cream over the chocolate. Leave it for about 30 seconds to start to melt the chocolate, then beat it together until it has combined to make a smooth ganache. Pour the ganache over the top of the cake and leave to set.
15. Stick the kettle on, cut and slice, put your feet up and enjoy 🙂
I am definitely going to make this again, but try different flavour combinations too. Chocolate and orange, coffee and caramel, white chocolate and lemon, dark chocolate and mint……so many new ones to try!!
If you make it, I’d love to hear what you thought![...]